Palenta s Bakalarom (Classic)
Tradicionalno jelo · Croatian
A traditional Istrian dish featuring creamy polenta served with a rich, slow-cooked cod stew.
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Sastojci
- Dried cod (baccalà)500g
- Polenta (cornmeal)250g
- Onions2 large
- Garlic4 cloves
- Tomatoes (canned, crushed)400g
- White wine150ml
- Olive oil100ml
- Parsley1 bunch
- Milk1 liter
- Butter50g
- Saltto taste
- Black pepperto taste
Koraci
- 1
Soak the dried cod in cold water for 24-48 hours, changing the water several times. Drain and flake the cod into bite-sized pieces.
- 2
In a large pot, heat olive oil over medium heat. Sauté chopped onions until softened, then add minced garlic and cook for another minute until fragrant.
- 3
Add the crushed tomatoes and white wine to the pot. Bring to a simmer and cook for 10 minutes.
- 4
Add the flaked cod to the tomato sauce. Season with salt and pepper. Cover and simmer gently for at least 45 minutes, or until the cod is tender and the sauce has thickened.
- 5
Meanwhile, prepare the polenta. Bring milk and water (or just water) to a boil in a separate pot. Gradually whisk in the polenta, stirring constantly to prevent lumps.
- 6
Reduce heat to low and continue to cook the polenta, stirring frequently, for about 20-30 minutes, or until thick and creamy. Stir in butter and season with salt.
- 7
Serve the creamy polenta topped with the cod stew. Garnish with fresh chopped parsley.
